Sep 30, 2012 11:30am EDT
. this recipe calls for frozen bananas, so let's pretend these are on their way out and kind of brown. we're going to peel the banana and put it into a freezer bag. and the reason you're peeling it is because frozen bananas with the peel on is very hard to unpeel and will make your fingers very cold. and put the banana in the plastic bag, seal it up, and the bananas will always be ready for you in the freezer so that you can make this recipe and much more. now let's get started. you're not going to believe how easy this recipe really is. we'll take two frozen bananas and place them into the food processor. you can also use a blender if you don't have one. we'll place the lid on. and just pulse. perfect -- smooth and creamy. bring our bowl. i'll scoop right into the bowl. if you've ever had frozen yogurt, this tastes just like it. mmm. for "tkn," i'm aubrey from the culinary institute of america. you can find this and other c.i.a. recipes on our website. >> this report is brought to you by "drive to the auto shows" on discovery velocity. >> well, here in san diego at the san diego auto
Oct 6, 2012 4:00pm PDT
pinch of garlic and about a week's pay's worth of saffron. when the chicken is golden brown, add a dozen skinned tomatoes and as many red and green peppers as you can stand chopping. stir everything with a clean shovel. now, add a laundry bin of arborio rice and just a dash of smoked sweet pimentos. stir briskly until the rice has become coated with the oils and spices. add a few gallons of stock and bring to a boil. add another pallet if necessary. mix in a boatload of fresh whole shrimp. when the rice is done, remove, remembering to lift with your knees, and let set for 10 minutes. now, you could just stare at the pretty colors and textures, but i recommend eating it for the full experience. dish out servings daintily and garnish with a wedge of lemon. feeds 48 hungry vacationers. adjust recipe measurements accordingly.